Chickpea Curry

Name: Chickpea Curry
Ingredients: 1/2 pounds Dry Chickpeas; 1 whole Cinnamon Stick; 1- 1/2 Tablespoon Curry Powder; 2 teaspoons Paprika; 4 Tablespoons Red Wine Vinegar; 3 Tablespoons Olive Oil; 1 Tablespoon Minced Ginger; 8 cloves Garlic, Minced; 1 whole Yellow Onion, Sliced Thin; 1 whole Carrot, Sliced Thin; 1 can (14 Oz. Can) Diced Tomatoes (with Juice); 3 Tablespoons Chopped Fresh Cilantro

12 ingredients

10 steps

Ingredients

1/2 pounds Dry Chickpeas
1 whole Cinnamon Stick
1- 1/2 Tablespoon Curry Powder
2 teaspoons Paprika
4 Tablespoons Red Wine Vinegar
3 Tablespoons Olive Oil
1 Tablespoon Minced Ginger
8 cloves Garlic, Minced
1 whole Yellow Onion, Sliced Thin
1 whole Carrot, Sliced Thin
1 can (14 Oz. Can) Diced Tomatoes (with Juice)
3 Tablespoons Chopped Fresh Cilantro

Directions

1

To cook chickpeas: Put dry chickpeas and cinnamon stick in a slow cooker and cover with 2-3 inches of water.
2

Set on high heat and cook until tender, 3-4 hours.
3

Drain.
4

To prepare curry: Combine curry powder, paprika, and vinegar in a small bowl.
5

Heat olive oil in a skillet.
6

Add ginger and garlic, saute 1 minute.
7

Add onion and carrot, saute until tender, 3-5 minutes.
8

Stir in spices and chickpeas.
9

Add tomatoes with juice and simmer until mixture is heated through.
10

Serve with rice and garnish with cilantro.